HMW-GS at <i>Glu-B1</i> Locus Affects Gluten Quality Possibly Regulated by the Expression of Nitrogen Metabolism Enzymes and Glutenin-Related Genes in Wheat

Zhao, Liye; Li, Liqun; Song, Lijun; Liu, Zhenzhen

doi:10.1021/acs.jafc.0c00820

Cited by 5 publications

(3 citation statements)

References 45 publications

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“…Each locus comprises two tightly linked genes encoding the larger x-type and the smaller y-type subunits, theoretically leading to six HMW-GSs: 1Ax, 1Ay, 1Bx, 1By, 1Dx, and 1Dy [2,6]. Studies focusing on HMW-GSs and their roles in wheat dough properties have been explored a lot [8][9][10][11][12][13][14]. LMW-GSs are encoded by genes at Glu-3 loci (Glu-A3, Glu-B3, and Glu-D3) on the short arms of group 1 chromosomes, and each locus has multiple alleles [15,16].…”

Section: Introductionmentioning

confidence: 99%

The Landscapes of Gluten Regulatory Network in Elite Wheat Cultivars Contrasting in Gluten Strength

Liu

Zhu

et al. 2023

IJMS

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Yangmai-13 (YM13) is a wheat cultivar with weak gluten fractions. In contrast, Zhenmai-168 (ZM168) is an elite wheat cultivar known for its strong gluten fractions and has been widely used in a number of breeding programs. However, the genetic mechanisms underlying the gluten signatures of ZM168 remain largely unclear. To address this, we combined RNA-seq and PacBio full-length sequencing technology to unveil the potential mechanisms of ZM168 grain quality. A total of 44,709 transcripts were identified in Y13N (YM13 treated with nitrogen) and 51,942 transcripts in Z168N (ZM168 treated with nitrogen), including 28,016 and 28,626 novel isoforms in Y13N and Z168N, respectively. Five hundred and eighty-four differential alternative splicing (AS) events and 491 long noncoding RNAs (lncRNAs) were discovered. Incorporating the sodium-dodecyl-sulfate (SDS) sedimentation volume (SSV) trait, both weighted gene coexpression network analysis (WGCNA) and multiscale embedded gene coexpression network analysis (MEGENA) were employed for network construction and prediction of key drivers. Fifteen new candidates have emerged in association with SSV, including 4 transcription factors (TFs) and 11 transcripts that partake in the post-translational modification pathway. The transcriptome atlas provides new perspectives on wheat grain quality and would be beneficial for developing promising strategies for breeding programs.

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Section: Introductionmentioning

confidence: 99%

The Landscapes of Gluten Regulatory Network in Elite Wheat Cultivars Contrasting in Gluten Strength

Liu

Zhu

et al. 2023

IJMS

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“…15 Zhao et al investigated the effect of HMW-GSs at the Glu-B1 locus on gluten quality and glutenin synthesis using several nearly isogenic lines (NILs), and the results showed that wheat lines with subunits 14 + 15 accumulated more abundant and larger protein bodies than the other NILs after anthesis owing to the higher expression levels of nitrogen metabolism and glutenin synthesis-related genes. 16 In addition to the effects on the accumulation of storage proteins during the grain-filling stage, the effects of HMW-GSs at the Glu-B1 locus on gluten structure during dough formation and food processing were also studied. In dough studies, Zhu et al found that dough with the 14 + 15 subunits was more stable after freeze-thaw cycles compared with that with 6 + 8.…”

Section: Introductionmentioning

confidence: 99%

Effects of HMW‐GSs at Glu‐B1 locus on starch–protein interaction and starch digestibility during thermomechanical processing of wheat dough

et al. 2022

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Background The composition of glutenin protein significantly affects protein–starch interactions and starch digestion characteristics in wheat dough matrices. To elucidate the effects of high molecular weight glutenin subunits at the Glu‐B1 locus on dough processing quality, the detailed structural changes of protein, starch, and their complexes were compared in Mixolab dough samples of two near isogenic lines 7 + 8 and 7 + 9. Results The results showed that the degree of protein aggregation increased continuously during dough processing, as did the destruction and rearrangement of the gluten network. Compared to 7 + 8, the stronger and more stable protein network formed in 7 + 9 dough induced intensive interactions between protein and starch, primarily through hydrogen bonds and isomeric glycosidic bonds. In 7 + 9 dough, the more compact and extensive protein–starch network significantly inhibited starch gelatinization during dough pasting, while during the dough cooling stage [from C4 (82.8 °C) to C5 (52.8 °C)], more protein–starch complexes composed of monomeric proteins and short‐chain starch were generated, which remarkably inhibited starch retrogradation. All protein–starch interactions in the 7 + 9 dough improved the starch digestion resistance, as reflected by the high content of resistant starch. Conclusion The more extensive and intensive protein–starch interactions in the 7 + 9 dough inhibited the gelatinization and enzymatic hydrolysis of starch, thereby producing more slowly digestible starch and resistant starch. These findings demonstrate the feasibility of optimizing the texture and digestibility of wheat‐based food products by regulating the behavior and interactions of proteins and starch during dough processing. © 2022 Society of Chemical Industry.

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“…The high molecular weight glutenin subunits (HMW-GS), which are polymeric proteins capable of interchain disulphide bonding (Nazrul et al, 2003), are encoded by three allelic genes, which are localized on the long arm of chromosome 1 (1AL, 1BL, and 1DL), and these loci are identified as Glu-A1, Glu-B1, and Glu-D1, respectively (Payne et al, 1987). Although the HMW-GS generally constitute only 10-15% of the storage proteins in a wheat grain, they are the proteins mainly responsible for the variability in the gluten strength of flours and the resulting viscoelastic properties of wheat flour doughs (Zhao et al, 2020). Consequently, the HMW-GS proteins are mainly associated with the sensory and physical properties related to the final product quality of various types of wheat flour-based bakery products (Weegels et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality

Karaduman

Aydın

EMİRDAĞI³

2022

European Food Science and Engineering

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High molecular weight glutenin subunits (HMW-GS) are the main wheat gluten proteins in flour that determine the viscoelastic properties of various types of dough. In this study, the effects of HMW-GS on various quality characteristics of certain soft wheat biscuit products were investigated. Results of the study showed that subunit 5x + 10y in the Glu-D1 locus increased the gluten strength of a flour and, consequently, negatively affected the physical and sensory properties of the resulting soft-dough biscuit products made with that flour. While product results suggested that the wheat genotypes carrying the allele 1 in Glu-A1 should be selected with care, in terms of biscuit sensory properties, the combination of the null allele in Glu-A1 and subunits 7 in Glu-B1 and 2x + 12y in Glu-D1 can lead to increased success of wheat breeding programs aimed at flours preferred for soft-dough biscuit products. For hard-dough biscuit products, subunit 2* can be used as a marker, in order to eliminate those soft wheat lines having too-high gluten strength. The combinations of HMW-GS 1, 7x + 9y, and 5x + 10y, along with the 1B/1R wheat-rye translocation, were considered to result in flours for production of hard-dough group biscuits. This study suggested that the most suitable HMW-GS combinations of wheat genotypes for soft- and hard-dough biscuit products. Those combinations considering wheat-rye translocation could be used for selection, or elimination, purposes in breeding programs targeting soft wheat varieties for specific baked products.

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HMW-GS at Glu-B1 Locus Affects Gluten Quality Possibly Regulated by the Expression of Nitrogen Metabolism Enzymes and Glutenin-Related Genes in Wheat

Cited by 5 publications

References 45 publications

The Landscapes of Gluten Regulatory Network in Elite Wheat Cultivars Contrasting in Gluten Strength

The Landscapes of Gluten Regulatory Network in Elite Wheat Cultivars Contrasting in Gluten Strength

Effects of HMW‐GSs at Glu‐B1 locus on starch–protein interaction and starch digestibility during thermomechanical processing of wheat dough

The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality

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